Spanakopita is a classic Greek savory pie traditionally filled with spinach and cheese. A version made with only cheese is known as tyropita and is equally satisfying. In my family, my mother earns the title “queen of spanakopita” for her perfectly golden hand-rolled pastry and the rich, melting cheese filling.
I have adapted my mother’s recipe using a gluten-free rough puff pastry that produces a buttery, flaky crust—often the biggest challenge for gluten-free bakers. This quick and easy gluten-free rough puff delivers excellent texture, making it simple to recreate an authentic spanakopita at home.
The addition of fresh dill to the spinach and cheese filling provides a delicate anise-like fragrance that complements the salty feta. You can easily substitute other leafy greens such as Swiss chard or dandelion greens for the spinach; most tender leafy greens work well in this recipe.
For the best results, use a high-quality Greek feta made from sheep’s and/or goat’s milk. Look for a white feta labeled with only milk, rennet and salt—avoid yellowish blocks or products with added ingredients. A peppery variety, often called piperati, or a Dodoni feta will give a lovely, tangy creaminess to the filling.
This recipe shapes the pastry into a traditional coiled pie, but you can also make individual hand pies. To make single portions, cut pastry rounds with a small plate as a guide, spoon filling into the center, fold over and press the edges to seal. Crimping the seal with a fork creates a classic Greek look and ensures a secure edge.
- Cheese & Spinach Filling
- 300 g ricotta
- 200 g Dodoni feta (or other quality Greek feta)
- 1 cup silverbeet or English spinach, chopped
- 2 shallots, finely sliced
- 2 tablespoons chopped fresh dill
- 1 egg
- 1 teaspoon salt
- Pinch of cracked black pepper
- Rough puff pastry (gluten free) – see your preferred recipe or use store-bought
- Extra virgin olive oil for brushing
- Sesame seeds (optional)
- Combine the ricotta, feta (crumbled), chopped spinach or silverbeet, sliced shallots, chopped dill, egg, salt and pepper in a bowl. Mix thoroughly with your hands or a spoon until well combined.
- Remove the pastry from the fridge and work on a lightly floured or dusted surface. Slice the pastry into three long strips. Roll each strip thinly between two sheets of baking paper; thinner pastry yields a crisper result.
- Place a line of filling along one long edge of a pastry strip. Brush the long pastry edges lightly with beaten egg to help seal.
- Using a pastry scraper or your hands, lift the long edge of the pastry and roll it over the filling. Pinch the ends to seal and twist the roll into a coil. Repeat with the remaining strips.
- Brush the top of each pastry coil generously with olive oil and sprinkle with sesame seeds if using.
- Place the coils on a lined baking tray and bake in a preheated oven at 200°C (392°F) for 40–45 minutes, or until golden brown and crisp.
- Place the spinach and herbs in the Thermomix bowl and chop 3 sec/speed 5. Add ricotta, feta, shallots, egg, salt and pepper and mix 5 sec/speed 3, scraping down the sides if needed.
- Remove the pastry from the fridge and work on a lightly floured or dusted surface. Slice pastry into three long strips and roll each strip thinly between two sheets of baking paper.
- Place a line of filling along one long edge of each pastry strip and brush the edges with beaten egg to seal.
- Lift and roll the long edge of the pastry over the filling, pinch the ends to seal, and form each roll into a coil.
- Brush the tops with olive oil and sprinkle with sesame seeds if desired.
- Bake the coils on a lined tray at 200°C (392°F) for 40–45 minutes until golden and crisp.